How to increase the fat content of whipping cream. Getting whipped cream

Cream is a dairy product that is obtained from whole milk by separating its fat fraction. Before the invention of separators, cream was obtained by draining the settled milk in special containers with a tap at the bottom, hence the name - "cream". Because cream is nothing more than the top layer of settled fat milk.

Cream is rich in vitamins and fatty acids. This product is perfect for creating a variety of desserts, as well as nourishing cosmetic masks. You can make real heavy cream yourself. This can be done in various ways.

In general, in industrial conditions, fat cream is usually obtained by separation, that is, the separation of liquids of different densities. Cream is natural, which is obtained from whole milk, and reconstituted - based on powdered cream. I don’t mention vegetable ones, because I never use them. Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.

You can get cream at home by hand or using a separator. Fatty cream, which is used for desserts, is made from milk and butter. Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle. In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.

The third method involves the preparation of heavy cream. Put in milk butter and put the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.

Homemade cream from milk and butter

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

Cooking method:

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat, and butter is 72%.
Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.
Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).
We use whipped cream as an independent dessert (in this case, serve it with fresh fruit and berries) or as a base for homemade ice cream. Whipped cream is also a delicious layer for biscuits or a base for creating excellent types of delicate and airy cream.

Butter cream

Alternatively, you can make cream with store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at a pharmacy.

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

Cooking method:

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then put the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mass to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a pre-prepared blender and beat it for 5-9 minutes.
To prevent the whipped mixture from turning into butter, first turn on the blender at the lowest power. And then gradually increase its speed. Turning off the blender should also be gradual.
Next, pour the mixture into another container (preferably glass), cover with a paper towel or gauze and cool. Then put it all in the refrigerator for about 6-8 hours, although it is possible for one day.
The fat content of the cream can be changed in any direction by increasing or decreasing the amount of butter. However, pay attention to the fat content, which is indicated on the package. Calculating the fat content of cream is not difficult. Let's say you need 38% cream. This means that in 1 kg of the product there should be 380 g of fat.
For example, you have 2.5% milk and 80% fat butter. Since the fat content of the cream is mainly due to the oil, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. Of course, there will be an error, but insignificant.

Homemade milk cream by hand

Ingredients:

whole cow's milk

Cooking method:

If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.
Put a bowl of milk in the refrigerator for a day.
Now carefully remove the cream with a spoon or ladle.
Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.

Cream from milk at home using a separator

Ingredients:

whole cow's milk

Cooking method:

We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
Milk must be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
The cream will go into a separate container and the skimmed milk into another. Before the separation is completed, skip a little skimmed milk so that all the cream comes out.

Cream of any fat content from milk and butter

Cream of milk and butter. Cream is a very expensive product, and it’s very difficult to find high-quality cream, and it’s impossible to buy heavy cream that is suitable for whipping from us, so I always prepare cream myself. The cooking process is simple.

Ingredients:

milk, 200 ml
butter, 200 grams

Cooking method:

Pour milk into a saucepan and add butter.
It is not necessary to boil the mass, as soon as the butter melts, immediately remove from heat.
Pour the hot mixture into a blender for mixing cocktails and beat for 7-10 minutes.
Thus, milk and butter will unite and become one.
Pour the finished cream into a jar and put it in the refrigerator to cool for 6-10 hours.
Cream is ready to use. You can store such cream in the refrigerator for 3-4 days.

Ingredients:

milk
butter

Cooking method:

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%
Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this way the process will go faster. However, I don’t bother in this regard and sometimes I use oil straight from the freezer.
We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just heat everything so that the butter melts and floats on the surface. As a result, the mass will be quite hot.
It remains to combine milk with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the mixer.
Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.
Pour the already prepared heavy cream into a suitable storage dish and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see thick clots on the surface of the cream, but do not worry - this is normal.
Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.
Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be gentle and don't overdo it.

Homemade heavy cream from milk

Ingredients:

Milk, fat content 3.5% - 200 milliliters;
Butter 82.5% - 200 grams.

Cooking method:

Combine milk and butter in a saucepan. Put on low heat and heat until the butter is completely dissolved in milk. Bring to a boil and boil the butter-milk mixture is not necessary!
The next step is to obtain an emulsion. But first, a small lyrical digression, important for understanding the essence of the processes.
An emulsion is a dispersed system, which is liquid droplets distributed in another liquid. Emulsions are formed by mixing immiscible liquids such as water and fat. The simplest example of an emulsion is milk: in it, drops of milk fat are evenly and stably distributed in the aquatic environment. Emulsification processes serve culinary purposes when we create fluffy butter sauces. We'll talk more about sauces and emulsions in future articles, but for now let's get back to our process.
So, in order to get a uniform emulsion of milk and butter, we need to mix the liquid that we received in the most thorough way. For these purposes, a whisk or mixer is not suitable! Be sure to use a device with knives: a stationary or immersion blender, a food processor. It is the knives that are designed to break the smallest fat capsules into even smaller ones, which will allow them to evenly mix with the liquid medium.
Pour the warm butter-milk mixture into the bowl of a blender and beat the liquid at high speed for 8-10 minutes. At the end of whipping, pour the resulting mass into a clean (preferably sterilized) glassware. Strain the liquid through a sieve to avoid lumps in the cream.
Cover the dish with non-woven material so that it does not touch the surface of the liquid. Leave to cool to room temperature. Then tightly close the lid and refrigerate for at least 8 hours.
If, after the holding time, you did not find floating pieces of butter in the milk, then the cream was a success. The top will be thicker. This is fine. Just mix it thoroughly with the main liquid.
Your cream is ready. They have sufficient density, while maintaining fluidity. And we achieved this without the use of carrageenan. The consistency of the cream turned out to be enveloping, the taste - rich, creamy. What you need!
The cream whips up perfectly, in just a couple of minutes, and keeps its shape perfectly. The result has been achieved.
Now you can use this wonderful cream for your culinary purposes!

If we sum up the fat content of each ingredient, multiplied by its mass, and divide by the weight of the resulting product, then we will calculate the fat content of the finished cream.
Remember what I used to prepare 200 milliliters of milk, 3.5% fat and 200 grams of butter, 82.5% fat? Let's calculate what is the fat content of the cream obtained from these ingredients.
200 grams of butter contains 165 grams of fat with a mass fraction of 0.825.
200 milliliters of milk contains 7 grams of fat with a mass fraction of 0.035.
Therefore, 400 grams of the finished product contains 165+7=172 grams of fat.
Then the mass fraction of fat in the finished product will be 172/400 = 0.43 or 43%.
The fat content of the cream can be varied at your discretion.
For cream with a fat content of 30%, you need to take 1 part butter and 2 parts milk. For example, 200 grams of butter 82.5% and 400 milliliters of milk 3.5%.
For cream with a fat content of 35%, you need to take 1 part butter and 1.5 parts milk. For example, 200 grams of butter 82.5% and 300 milliliters of milk 3.5%.

Heavy homemade cream

Ingredients:

400 ml milk (2.5-3.5%)
butter (quantity depends on the desired fat content, 380-400 grams for 35% cream)
Put the butter in the freezer.

Cooking method:

So, here's milk and butter. put the butter in the freezer.
Grate the butter into the milk. Read more:
We put on the smallest fire so that the milk is barely warmed up, and the butter is completely melted.
Off the stove and straight into the blender. At first, butter and milk still exist separately from each other.
Beat for 3 minutes at high speed. Now milk and butter are already one.
Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.
Here's what we got in the morning.
We put them in a mixer and beat as usual.
The mass is gradually compacted.

How to make cream at home

The process of settling cream is quite long. The average rate of raising fat particles to the surface of milk is only 1 centimeter in 3-4 hours under normal conditions. An important role in the process of lifting is played by the temperature in the room where the milk is located. In order to speed up the process of collecting cream, factories and processing plants use a special centrifuge, which helps to separate cream from milk much faster than in the usual way.
Additional processing of cream is necessary to eliminate bacteria and extend the shelf life of the product for consumption. Processing can be different and, depending on its type, pasteurized and sterilized cream are distinguished. The former are processed at lower temperatures than sterilized ones, due to which they have a much more pronounced and rich taste of boiled milk. Pasteurized cream can be stored for 72 hours, after which it becomes unusable. A serious difference between sterilized and pasteurized cream is not only in the way they are processed, but also in the shelf life. Sterilized cream will be good for eating up to 4 months.
If after reading the composition vegetable cream if you doubt the quality of dairy products, then you should not rush and give up cream altogether. You can prepare a high-quality dairy product yourself at home. To do this, you will need to defend the milk until a layer of cream is completely formed. After the milk has settled, carefully separate the cream and warm it up. For pasteurization, the processing temperature will be 85°C, and for sterilization - 100°C.
After heat treatment, the cream is cooled and poured into various containers prepared in advance. Remember, if you've pasteurized cream, it's worth consuming it as soon as possible, as it has a shelf life of less than 12 hours. But after sterilization, the cream can be stored for a month.

Homemade milk cream is the most useful product than those presented on store shelves. In addition, having made cream at home, a potential buyer can be sure of their good quality and has the opportunity to save on this purchase. At least milk for making this dairy product still have to buy, money will be spent less.

The process of making cream from milk

Method one:

This method is simple and unpretentious, however, it requires whole milk, the store product will be unsuitable. It is necessary to pour milk into a glass container, then close the lid and let it brew in a cool place for about twelve hours. The cream will rise above the surface of the milk and it will be possible to scoop it up with a spoon. For this, there are special spoons - creamers, which can facilitate the task.

Advice: the higher the fat content of milk, the more cream you get at the exit. Cow's milk is fatter in summer.

Method two:

Milk and butter are the main ingredients in this case. Here it is possible to get by with milk bought in the store, however, no one has canceled the high quality of the products.

The fat content of cream can vary from 15 to 35 percent.
The product ratio is as follows:
15% cream - 170 g butter / 630 g milk
25% cream - 285 g butter / 515 g milk
35% cream - 400 g butter / 400 g milk

The preparation is as follows:

Heat the milk with finely chopped pieces of butter until warm, stirring constantly. Next, beat in a blender and place in a cool place for 7-10 hours.

Method three:

When choosing this option for making cream, the costs will be higher than in previous methods, since a separator is required. But with the help of this apparatus it will be possible to obtain, in addition to cream, butter and sour cream. So with regular use, its low cost will be justified.

When using a separator, the fat content of the cream is regulated, the maximum fat cream will be fifty percent.

The principle of operation is absolutely simple - whole milk is poured into the separator, the fat content is adjusted, and at the output you get purified cream of your own production.

If stored in a cool place for some time, the cream will turn into sour cream. And whipped in a blender, you can turn them into butter.

Adviсe:

Manual separators will cost less, but electric ones will be more productive.
It is better to choose a separator that does not have plastic parts, since in the event of a breakdown they cannot be replaced - you will have to purchase a new device.

Making whipped cream at home

Whipped cream can also be made from cream prepared as described above. This is quite relevant despite the fact that they are difficult to find in small stores, and the purchased product contains the maximum amount of various preservatives that obviously will not improve health.

Ingredients:

One glass of heavy cream
A teaspoon of vanilla sugar
40 grams of sugar

Cooking: Cool the cream (do not put in the freezer). Then add the rest of the ingredients and start whipping at minimum speed, gradually increasing it until you get whipped cream of a thick consistency. Store the resulting mass in the refrigerator.

Important: cream with a low fat content of whipped cream will not work, you need to take cream of 33% or more.

Whipped milk cream

If there is a need for whipped cream, and there is no time to prepare heavy cream, then there is a way out of this situation.

You will need:

half a cup of milk;
a quarter cup of cool water;
a teaspoon of gelatin;
a quarter cup of powdered sugar;
a teaspoon of vanilla.

Cooking: Dissolve gelatin in cold water. Put the milk on medium heat to bask, it is worth stirring constantly so that the burnt taste does not turn out in the end. Mix milk with gelatin and beat with a mixer until smooth. Add sugar and vanilla, while continuing to beat with a mixer. Put the resulting mass in the refrigerator for two hours, while it should be stirred every ten minutes. Then remove the cream from the refrigerator and beat with a blender at the highest speed until whipped cream is thick.

Adviсe:

Be sure to stir the mass during cooling, otherwise it may exfoliate.
Whipped cream can be flavored with liquor, cocoa powder, chocolate, orange or almond extract, lemon, and other additives to taste.
To make colored cream, you can add food colorings.

Benefit

Fresh cream is useful for people suffering from:

gastritis;
stomach ulcer and duodenal ulcer;
poisoning.

The cream also contains an amino acid, which is converted in the body into a hormone of joy, thereby improving mood and performance. And by adding cream to drinks like coffee, plaque can be avoided.

Contraindications

The cream may have an adverse effect on children under two years of age and people with:

obesity;
violation of metabolic processes in the body;
pathologies of the liver;
diseases of the heart and blood vessels;
hypertension;
lactose intolerance.

Conclusion

In conclusion, it is worth noting that with home-made cream, your dishes will be tastier, healthier for the family and especially for children, and will have a more natural and rich taste. Naturally, it is easier to buy a product in a store, but this is not always possible. In addition, for the above reasons, it is worth working on the cream at home, and it will be worth the effort.

Whipped cream is an amazing delicacy with a delicate and airy texture. They are often used for a variety of desserts, pastries, fruit and other sweet treats. The stores offer a large assortment of bottled whipped cream, but still they have a specific smell and are less useful. Therefore, it is best to learn how to cook them yourself.

Moreover, during cooking, you can add your favorite fillers, spices, nuts, food coloring and much more. There are several ways to prepare this delicacy. But first, let's get acquainted with the rules of whipping cream.

Whipping cream rules

For whipping, use high-fat cream. The best option is 30% fat. Otherwise, the cream will turn out to be of poor quality;
The cream should be cold, but not frozen. If warm, supercooled or frozen cream is used, then during the whipping process they will separate into whey and butter;
In addition, the dishes, the whisk, must be cold. They should be placed in the freezer. Also, so that the cream and dishes do not heat up during the whipping process, the dishes with all the ingredients should be placed in ice water;
You do not need to immediately beat the entire amount, it is best to divide into portions of 200-300 grams. Also, the whipping speed must be gradually increased, starting with slow and ending with fast;
Remember that cream is whipped with a mixer, a whisk, but not a blender;
The readiness of the cream must be determined by eye. They should be fluffy and their consistency should be similar to foam.

homemade whipped cream recipe

Cooking:

To begin with, the cream should be poured into a medium container and put in the refrigerator for several hours to cool;

Then we begin to increase the speed to maximum;

Beat everything until an air mixture is formed;

After that, we fall asleep powdered sugar and vanilla. Mix well.

How to make whipped cream at home with thick foam in an ice cream maker

Cream 30% fat - 400 ml;
150 grams of powdered sugar.

Cooking:

Cold cream should be placed in an ice cream maker;
Then we fall asleep to them with powdered sugar;
We start beating at minimum speed until foam with a soft and dense structure;
After that, increase the whipping speed and beat until airy.

Whipped cream with whisk

Products you will need:

Cream - 400 ml;
Powdered sugar - 100 grams.

Cooking:

Approximately 3 hours before whipping, the cream should be placed in the refrigerator to cool;
The bowl and whisk must also be placed in the freezer in advance;
After that, pour cold water into a medium container, put a bowl of cream and start whisking;
Beat until air mass;
At the end, add powdered sugar and mix.

homemade whipped cream recipe

Ingredients that will be required:

70 ml of water;
150 grams of powdered sugar;
Cream with 30% fat - 700 ml;
Edible gelatin - 2 tbsp. spoons.

Cooking:

Gelatin should be put in a cup and pour water. We leave it to swell;
Cream before whipping should be put in the refrigerator for a couple of hours;
The bowl and whisk should also be placed in the freezer;
Then put a bowl of cream in cold water and beat with a mixer until airy;
Without ceasing to beat, we fall asleep powdered sugar;
Next, slowly pour in the gelatin;
Beat until the cream holds its shape.

Let's move on to your favorite desserts: hold on, sweet tooth!

, this is a luxurious dessert that will appeal to both kids and their parents.

Fruit dessert with whipped cream

For dessert, you will need the following ingredients:

Pear - 1 piece;
200 grams of creamy ice cream;
Banana - 1 piece;
Mandarin - 1 piece;
150 grams of grapes;
Whipped cream.

Cooking:

Fruits must be washed, peeled and pitted;
Next, choose beautiful dishes;
Cut the pear into slices and lay out a layer of dishes on the bottom;
Then spread evenly creamy ice cream on the pear;
Cut the banana into slices and spread a layer on top of the ice cream;
We divide the tangerine into slices and lay it on top;
We cut the grapes and lay them out for dessert;
At the end, the dessert is topped with whipped cream.

Whipped cream dessert with berries and cookies

For dessert, you will need the following ingredients:

Cookies - 3-4 pieces;
1 egg white;
200 ml cream with 30% fat;
Strawberries and raspberries - 150 grams;
Lemon juice - 1 tbsp. the spoon;
Powdered sugar - 100 grams.

Cooking:

Cookies should be crushed to small crumbs;
We cut the strawberries into two parts and put them in a bowl, put the raspberries there and sprinkle with powdered sugar;
Next, beat the protein until a strong foam;
Mix the cream with lemon juice and beat with a whisk until airy;
Then mix the whipped cream with cookies, with the juice that stood out from the berries and protein;
We lay out the mass in creamers;
Top with strawberry slices and raspberries.

Meringue with whipped cream

You will need the following ingredients for the meringue:

Chicken proteins - 4 pieces;
Powdered sugar - 300 grams;
Cream with 30% fat content - 200 ml;
100 ml of condensed milk;
Vanillin - 50 grams;
Fresh or frozen cherries;
A pinch of salt.

Cooking:

In a bowl, beat the whites with salt with a mixer until foam;
Next, slowly pour in the powdered sugar, while continuing to beat;
Pour lemon juice into the mixture and mix until stable peaks;
Cut out a circle of parchment paper with a diameter of 20 cm. Then put it in the center of the baking sheet and cover it with parchment paper;
We shift the entire protein mass into a pastry bag with an asterisk nozzle, and squeeze it in a circle. In the center we make a recess;
In a preheated oven to 100 degrees, put the meringue to dry for 1.5-2 hours;
We leave the finished meringue for a while in the oven to cool;
In the meantime, whip the cream until airy and mix with condensed milk and vanilla;
Then we put them in a pastry bag and squeeze them out from above in the form of roses through the nozzle;
Decorate the meringue with cherries.

Powdered sugar should be used for whipping. If you use granulated sugar, it will not dissolve and will crunch on your teeth. In addition, the whipping time will increase significantly;
Pour in the powdered sugar slowly;
You need to beat first at a slow speed for 2-3 minutes, then switch to a fast speed;
To reduce the calorie content in cream, you can add a little milk;
For a change, you can add a piece of fruit, nuts, grated chocolate and various food colors to the cream.

Whipped cream made at home will be an excellent decoration for fruit desserts or pastries. It's not that hard to cook them. The main thing in this matter is good patience and perseverance. Also, do not forget about the rules, they will help make this delicacy perfect.

You will need:

- 400 ml milk (2.5-3.5%)

- butter (quantity depends on the desired fat content, - 380-400 grams for cream 35%)

Put the butter in the freezer. Yield - 500 ml

Cooking:

1. So, here is milk and butter. Put the butter in the freezer.

2. Grate butter into milk.

3. We put on the smallest fire so that the milk is barely warmed up and the butter is completely melted.

4. From the stove and immediately into the blender. At first, butter and milk still exist separately from each other.

5. Beat for 3 minutes at high speed. Now milk and butter are already one.

6. Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.

7. We get this in the morning.

8. We put them in a mixer and beat them as usual.

9. The mass is gradually compacted.

10. Add powdered sugar, and everything becomes completely “cool”!.

- Three butter into milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. In no case should milk boil, just warm up well.

- When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.

- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.

- That's it, the cream is ready, now you can whip them.

- Now the cream can be whipped with sugar or used according to the recipe.

How to make classic whipped cream:

Components that will come in handy:

400 ml cream with a fat content of 30%;
Powdered sugar - 120 grams;
Vanillin - 7 teaspoons.

First you need to cool the cream: pour it into a metal container and refrigerate for several hours.
Place the container in another (it should be wider), pouring ice water into it. For the first few minutes, whip the cream at low speed without sugar at all.
When the cream becomes a little thicker, add the powdered sugar and beat everything together for 2-3 minutes with a mixer at low speed. It is best to introduce the powder little by little: add - beat, then another portion and beat again.
Then slowly increase the speed to the maximum value. Experienced confectioners say that it is better to beat whisks after all, in this case more air gets into the cream, and they become more magnificent. At the same time, add vanilla.
Keep working until an air mixture forms. The cream should leave a trace of the whisk or stable peaks.
This means that you need to stop whipping, otherwise you will churn sweet butter instead of dessert.

Whipped cream - recipe

The main task in the preparation of cream from cream is to achieve a thick and strong foam, for this gelatin is introduced here. It can be used for pastries or cake - it keeps its shape well.
Take:
Fatty cream, 33% - 500 ml.
Powdered sugar - 70 gr.
Gelatin - 1 large spoon with a slide.
Water - a quarter of a glass.

How to make whipped cream for cream:

The first thing to do is to put the cup of cream and whisk in the fridge to chill if you will be whipping without a mixer. It also needs to be cooled if you decide to use it.
Shortly before cooking, soak gelatin in cold water, let it swell. After 20-30 minutes, heat it up so that it completely dissolves, but do not let it boil. Set aside to cool down.
Now let's move on to the main steps: we begin to whip the cream into foam, as described in the first recipe, first at low speed. Then slowly begin to pour in the powder, and when everything is laid out, pour in the gelatin. Increase the speed gradually.
Continue beating everything together until the cream is thick and firm.
If this is a cream for a cake, then you should immediately coat the biscuit with it, decorate with a pattern and refrigerate.
How to do chocolate cream for whipped cream cake
Homemade whipped cream with chocolate can become both an independent dessert and serve as a cake decoration. In the first case, immediately after cooking, put it in a bowl and put it in the cold for a while. If you are making for a cake, then coat it with layers or decorate and also send it to the refrigerator.

Take:
Cream 20% fat - 2 cups.
Powder - a third of a glass.
Gelatin - 1 teaspoon.
Cocoa powder 30 gr. (or 50 gr. chocolate).

Step-by-step recipe for making chocolate cream:

First of all, fill the gelatin with cream, for this use a third of the total amount. Wait for it to swell, and put the bowl with the contents in another container of water. Heat it, stirring frequently to dissolve the gelatin. Then set aside and let cool.
Dissolve cocoa powder in hot cream, for this use another 1/3 of their amount. Stir until completely dissolved. If you decide to use chocolate, then it also needs to be melted first - it will become easier to mix with cream.
Now mix the rest of the cream with the powder and start whisking slowly. When the first foam appears, pour in the chocolate cream, and after a while carefully add the gelatin.

Of course, cream can now be bought at any store, but you want to be sure of the quality of the product. In fact, making cream from milk at home is quite simple. We will share with you three ways to make milk cream at home.

How to make homemade cream from milk - basic cooking principles

Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.

You can get cream at home by hand or using a separator. Fatty cream, which is used for desserts, is made from milk and butter.

Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle.

In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.

The third method involves the preparation of heavy cream. Put butter in milk and put the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.

Whatever way you prepare the cream, use only high-quality homemade milk, and in any case not a store.

Recipe 1. How to make homemade milk cream manually

Ingredients

whole cow's milk.

Cooking method

If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.
Put a bowl of milk in the refrigerator for a day.
Now carefully remove the cream with a spoon or ladle.
Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.

Recipe 2. How to make cream from milk at home using a separator

Ingredients

whole cow's milk.

Cooking method

We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
Milk must be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
The cream will go into a separate container and the skimmed milk into another. Before the separation is completed, skip a little skimmed milk so that all the cream comes out.

Recipe 3. How to make heavy cream from milk at home

Ingredients

a pack of butter;
200 ml of milk.

Cooking method

Pour milk into a small saucepan. Send a pack of butter here.
Place a bowl of milk over medium heat and heat, stirring constantly, until the butter is completely melted. No need to boil!
Pour the resulting mixture into a blender bowl and beat for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
Pour cream into suitable dishes, cool completely and refrigerate overnight. Whip the cream chilled.

Recipe 4. Dor blue sauce with cream

Ingredients

100 g dor blue cheese;
salt;
200 ml homemade cream;
Provencal herbs.

Cooking method

Cut the cheese into small pieces and place in a saucepan. Put it on a slow fire.
Pour half the cream into the saucepan and cook, rubbing the cheese into the cream, until you get a homogeneous mass without lumps.
Gradually pour in the remaining cream, stirring constantly so that it does not curdle.
Heat the mass until the cheese is completely dissolved, but do not boil! At the end, add the Provence herbs and salt.
Pour the prepared sauce into a special form and serve with meat or fish dishes.

Recipe 5. Creamy Sweets

Ingredients

a glass of homemade cream;
raisin;
a third of a glass of powdered milk;
a sachet of vanillin;
150 g of sugar;
200 ml sour cream;
150 g butter.

Cooking method

Put the butter in a saucepan and put it on the slowest fire. Add white or vanilla sugar and wait for the butter to melt completely.
Pour cream into saucepan and add sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.
Enter milk powder and keep the mass on fire until it thickens.
Rinse raisins, fill hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Stir.
Cover a deep tray with cling film and put the creamy mass into it. Flatten and refrigerate for three hours. Then remove the mass from the mold by pulling the edges of the film, and cut it into small rectangles.

Recipe 6. Fettuccine with seafood in a creamy sauce

Ingredients

400 g fettuccine;
paprika;
450 g shrimp;
fresh greens;
5 ml of vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
50 g of cheese;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.

Cooking method

Boil the fettuccine until cooked, following the instructions on the package. Defrost shrimp, if necessary, clean and dry. Put on a plate, season with pepper, paprika, salt and other spices.
Fry the shrimp on both sides in a pan with a minimum amount of vegetable oil.
We shift the shrimp to a plate, and put finely chopped onion in the pan and squeeze the garlic through the press. We fry for just a couple of minutes, and pour in the wine. Stir with a spatula and keep on high heat for three minutes.
Now pour the cream into the pan, mix and simmer for another two minutes. Add to the hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. We mix.
Put the fettuccine and shrimp into the sauce. Stir gently and keep on fire for just another minute. Serve with a pinch of finely chopped fresh herbs.

Recipe 7. Chicken gizzards stewed in cream

Ingredients

700 g chicken stomachs;
a mixture of peppers;
150 ml of homemade cream;
salt;
two bulbs;
clove of garlic;
carrot;
50 ml vegetable oil;
Bay leaf;
30 g flour;
two peppercorns.

Cooking method

We wash the chicken stomachs and boil until cooked, salting the water and adding peppercorns and bay leaf to it. Cooking for an hour and a half.
Then we drain the broth, and cool the ventricles and cut into small pieces.
Chop the peeled onion in half rings and fry it until transparent.
We clean the carrots and roughly three. Add it to the onion, mix and cook for a couple more minutes.
We spread the stomachs to the vegetables. Pour in the cream and add the flour.
Mix and season with salt and spices.
Simmer, covered, for 20 minutes.
Three minutes before cooking, add finely chopped garlic.

Recipe 8. Cod with cream sauce

Ingredients

half a kilogram of cod fillet;
black pepper;
200 ml homemade cream;
salt;
four cloves of garlic;
200 g flour;
30 g butter.

Cooking method

Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for bones. If there are any, carefully remove them with tweezers.
Pour vegetable oil into the pan. We put it on the fire and put the chopped clove of garlic.
Roll the fish in flour and fry on both sides until golden brown.
Grind the rest of the garlic together with the washed herbs. Warm up the cream in a saucepan. We add flour. Constantly stirring so that there are no lumps. We put garlic and herbs, salt. Stir and bring the mixture to a boil.
Put the finished cod on a plate, pour the sauce and sprinkle with chopped herbs.

Recipe 9. Mushroom soup with cream

Ingredients

200 g frozen forest mushrooms;
crackers;
1 l 200 ml chicken broth;
greenery;
200 g potatoes;
vegetable oil;
bulb;
100 ml homemade cream;
carrot;
garlic - two cloves.

Cooking method

Peel and wash vegetables. Finely chop the onion, finely grate the carrot. Finely chop the garlic. Put all the vegetables in a frying pan with heated oil and sauté until soft.
Defrost the mushrooms and fry separately until the liquid evaporates.
Finely grate one potato, and chop the rest into small cubes.
In a pot with chicken broth add potatoes and boil until soft. Then add fried vegetables and pieces of boiled chicken meat. Salt.
Pour cream into boiling soup and remove from heat. Serve by pouring on plates and adding croutons to each zhmenka.

How to make cream from milk at home - tips and tricks

Make cream only from homemade whole milk.
Whip cream only when chilled.
Before distilling milk through the separator, warm it up slightly.
Store the finished cream in a clean container in the refrigerator.

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